1. Put the zucchini and onion in a medium saucepan and add chicken stock. (The stock will not cover the vegetables.) Add salt and pepper, to taste, and cumin, if using. 2. Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes. 3. Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.). 4. Gently reheat to serve. 5. NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious! ---------------------------------------------------------------------------
Nutrition
Ingredients
